Restaurant Manager - Marisol at The Cliffs Hotel & Spa
The Cliffs Hotel & Spa is the premier oceanfront hotel on the Central Coast. Come to work every day to beautiful ocean views of Pismo Beach! Be part of a team known for outstanding customer service that creates lasting, happy memories for all our wonderful guests.
The Cliffs Hotel & Spa is a locally owned business and proud supporter of our local Central Coast Community, providing donations and hosting community-focused programs throughout the year including free and philanthropic events. We love our employees – we host employee appreciation events, offer daily discounted lunches from our restaurant, and offer special hotel benefits.
Marisol at The Cliffs Hotel & Spa is continuously growing and expanding! We are seeking a skilled, engaging, and motivated full-time Restaurant Manager who can create a sense of luxury through flawless execution of operations and a personalized sense of service. We look forward to connecting with you!
Apply online: https://cliffsresort.isolvedhire.com/jobs/
Position Summary:
The Restaurant Manager is responsible for exceeding all guests’ expectations in the Restaurant, Bar, In-room Dining (IRD), and Pool Service. Contributes to a positive work environment, leads by example and adheres to Cliffs Mission, Values, and Three Golden Rules. Manages daily operations, and ensures staff is appropriately equipped to perform at their best through observing, coaching, and correcting.
Essential Functions of the job:
Manage daily operations of Front of House (Restaurant and Bar), IRD, and Pool
Lead by example with higher standards of service, which includes upholding The Cliffs’ Mission and Values
Be a visible floor presence in the Dining Room, Lounge, IRD and hotel; be accessible for any guest and for any employee at any time
Keep a sharp eye on restaurant details and overall cleanliness of operation, reacting as necessary
Ensure proper staffing levels and scheduling of the restaurant, covering shifts as necessary
Supervise and provide direction to staff to ensure service standards are exceeded in order to achieve restaurant goals and drive sales
Ensure all staff engage with guests appropriately using proper verbiage, avoiding slang
Assist in training of new employees, re-training as needed when opportunities arise
Train all staff on restaurant guest service procedures and practices such as service and timing standards, menu knowledge, verbiage, personalized interactions, Open Table, etc.
Assist in new menu implementation and current marketing promotions, including communicating to employees
Coach and disciplines staff fairly and effectively to ensure a quality guest experience, including but not limited to guest name usage, employee time and attendance, personal appearance and adherence to uniform policies
Assist in conducting staff and daily pre-shift/line-up meetings for staff education and communication of restaurant and hotel policies and procedures
Solicit guest feedback with a genuine sense of interest and concern to understand needs and wants of customers, demonstrating anticipatory service when appropriate, taking immediate corrective action when guests' needs are not met
React to any and all guest complaints in a timely, discreet and professional manner; offering appropriate alternatives to difficult requests
Maintain consistent and complete working lines of communication with Front Desk staff and Hotel Management for all guests’ special needs and requests
Ensure proper delivery of guest services and sales department amenity requests
Be knowledgeable of any in house groups or VIPs and seeing to their absolute satisfaction and special needs
Assist in selecting, training and managing beverage requirements on an ongoing basis, and ensure proper wine and liquor inventories
Maintain positive working relationships with all vendors
Implement new company initiatives, training staff to ensure compliance
Monitor and maintain POS system
Follow all policies and procedures, including those for cash handling and safety/security.
Assists in emergency and security procedures as directed by the employee manual and the established emergency plan
Manage the restaurant to exceed standards in food quality, safety and cleanliness; including sanitation of all front of the house areas, back of the house work areas, storerooms and waste management storage areas
Ensure staff is properly distributing waste into recycle and compost bins
Assist with monitoring product and labor costs to remain within goals
Perform tasks as assigned
Qualifications:
Able to work 40 hours per week
Able to work varied shifts, including weekends, nights, and holidays
Ability to work with and manage people effectively
Ability to work in stressful situations
Physical Requirements:
Able to stand for extended periods of time
Able to lift 50 pounds
Ability to exert up to 100 pounds of force occasionally, and or 50 lbs frequently and/or 20 lbs of force constantly to lift, carry, push or pull objects
Ability to stand continuously for duration of shift (6-8 hours a day)
Ability to walk continuously for duration of shift (6-8 hours a day)
Education, Experience, Skills:
At least High School Diploma; culinary school or college degree preferred
3-5 years of experience managing a high end, hospitality related, staff
Excellent communication skills, including in person, over the phone, and through email
RBS Certified. If not already certified, willing to complete certification as part of employment.
Good knowledge of OpenTable
Good knowledge of culinary arts
Good knowledge of wine, especially local
Excellent knowledge of superior service standards
This job description is not a comprehensive listing of activities, duties or responsibilities that are required of the employee. Duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice.
